Grilled Butterflied Quail
Grilled Butterflied Quail | Recipe by Inglis River Meats | inglisrivermeats.com
Grilled Butterflied Quail
This simple grilled butterflied quail recipe lets the natural flavour of Rannoch Quail shine with just lemon, rosemary, olive oil, salt and pepper. Cooked flat over the grill until golden brown, the quail becomes tender, fragrant and lightly smoky, making it perfect for easy entertaining, summer barbecues or a refined meal with minimal preparation. Serve with fresh salad, roasted vegetables or crusty bread for an easy but impressive dish.
Ingredients:
4 Butterflied Quail
1 Lemon for juicing
Fresh Rosemary
Pinch of salt and pepper
Olive oil
Instructions:
If not already done so, cut the backbone of the quail in half so you can spread the birds flat for grilling.
Rub the quail with olive oil and lemon juice.
Season generously with salt, pepper and rosemary.
If time permits leave to marinate for 1 hour in the fridge.
Prepare your grill at 175 for direct heat cooking. Very important - oil the grates so your quail will not stick.
Bar-B-Q until golden brown, turn over and cook for another 4 or 5 minutes.
Serve immediately.